Pengaruh pencampuran minyak ikan nila, stearin sawit, dan minyak biji karet terhadap karakteristik fisikokimia biskuit: The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits

Abstract

Indonesian

Biskuit dibuat dari campuran bahan dan lemak padat (shortening). Kualitas biskuit dipengaruhi oleh perbedaan jenis lemak yang digunakan. Limbah biji karet, tulang, kepala, sisik, kulit, dan isi perut ikan merupakan limbah perkebunan dan perikanan yang dapat dimanfaatkan menjadi lemak sebagai bahan baku shortening. Penelitian ini bertujuan untuk menentukan rasio terbaik dari lemak padat stearin sawit, minyak ikan dan minyak biji karet yang di netralisasi serta dihilangkan baunya dengan rasio padatan terhadap sifat fisik dan tekstur adonan. Rancangan Acak Lengkap (RAL) digunakan dengan 5 perlakuan (palm stearin/ minyak biji karet/ minyak ikan), yaitu rasio 1 (50:30:20), rasio 2 (60:35:5), rasio 3 (70:15:15), rasio 4 (80:10:10), dan rasio 5 (90:5:5). Parameter uji meliputi diameter, hardness, ketebalan, tekstur, warna, kadar air, protein, lemak, kalori dan sensori. Analisis data menggunakan SPSS Versi 25 dengan ANOVA 95%. Hasil yang diperoleh lightness biskuit 74,57-78,55; ketebalan 0,54-0,94 mm; diameter 90,38-110,16 mm; hardness 2769,36-3648,53g; kadar lemak 18,61-20,64%; protein 10,38-10,88% dan nilai kalori 623,680-625,367 kcal. Hasil pengujian sensori tertinggi pada rasio 4 (80: 10: 10). Proporsi rasio shortening yang tepat memengaruhi karakteristik fisik dan kimia biskuit yang dihasilkan dengan rasio terbaik 80:10:10.

English

Biscuits are made from a mixture of ingredients and shortening. The type of fat used affects the quality of the biscuits. Rubber seed waste, bones, heads, scales, skin, and entrails of fish are plantation and fishery wastes that can be used to make fat as a raw material for shortening. This study aimed to determine the best ratio of shortening palm stearin, fish oil, and rubber seed oil, which is neutralized and deodorized with a solid ratio, to the physical properties and texture of the dough. Completely Randomized Design (CRD) was used with 5 treatments (palm stearin/rubber seed oil/fish oil): ratio 1 (50:30:20), ratio 2 (60:35:5), ratio 3 (70:15:15), ratio 4 (80:10:10), and ratio 5 (90:5:5). The test parameters included diameter, hardness, thickness, texture, color, water content, protein, fat, calories, and sensory properties. Data analysis was performed using SPSS Version 25 with a 95% ANOVA. The results obtained were as follows: lightness of biskuits 74.57-78.55; thickness 0.54-0.94 mm; diameter 90.38-110.16 mm; hardness 2769.36-3648.53 g; fat content 18.61-20.64%; protein 10.38-10.88%; calorific value 623,680-625,367 kcal. The highest sensory testing results were at ratio 4 (80: 10: 10). The correct proportion of shortening ratio influences the physical and chemical characteristics of the biskuits produced, where the best ratio is 80: 10: 10.

Keywords

• calories
• physical
• proximate
• sensory
• shortening
• fisik
• kalori
• lemak padat
• proksimat
• sensori